PROXIMATE AND ANTI-NUTRITIONAL COMPOSITION OF COOKED KARAYA GUM TREE SEED (STERCULIA SETIGERA) AT DIFFERENT DURATIONS
Keywords:Cooking, duration, proximate, anti-nutrient, karaya gum seeds
This study was aimed at determine the outcome of cooking durations on proximate and anti-nutrients of karaya gum tree (Sterculia setigera) seeds meal. Sterculia setigera seeds were collected within Plateau State College of Agriculture, Garkawa and environs. National Veterinary Research Institute Vom Laboratory was used for the determination of proximate and anti-nutrients analysis. The experiment was conducted in a completely randomized design replicated three times. Sterculia setigera seeds were cooked for: 0, 30, 60, 90 and 120 minutes designated as CKGTSMO, CKGTSM30, CKGTSM60, CKGTSM90 and CKGTSM120. The photochemical screening in revealed that tannins, saponins, anthraquinone and, flavonoides were negatives, and positive for steroids, cardiac glycoside, alkaloids and terpenes for both un-cooked and cooked Sterculia setigera for 120 minutes. Cooking durations had significant (P<0.05) impact on the crude protein content 24.09% which will aid in sustaining bacteria that are responsible for digestion and to supply more protein for growth and renewal of body tissues; while, oxalate and phytic acids had the same trend of significant reduction and no significant effect on tannins content as the cooking duration increased from 30 to 120 minutes.